|Egg||2 , beaten|
|Evaporated skim milk||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Coconut extract||1 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Flaked coconut||1 Tablespoon, toasted|
Combine eggs, milk, sugar, coconut extract, and salt, mixing well.
Pour mixture evenly into five custard cups coated with cooking spray.
Place cups in a 13-x 9- x 2-inch baking pan.
Pour hot water to depth of 1 inch into pan.
Bake at 325Â° for 45 to 50 minutes or until knife inserted in center comes out clean.
Remove cups from water, let cool.
Sprinkle with toasted coconut.